Homemade sea buckthorn jam. Sea buckthorn jam for the winter without cooking

How to cook tasty, thick and fragrant jam from sea buckthorn? Boil with seeds, without seeds? Most best recipe it's up to you to choose!

It has a pleasant consistency and is transparent amber. This homemade sea buckthorn jam can be served with pancakes and pancakes, or used as a filling for pies or any other baked goods.

sea buckthorn – 1 kg;
sugar – 800 gr.

The first thing to do is prepare the berries for cooking. Leaves, stalks, and spoiled fruits should be removed.

Rinse the sea buckthorn in cold water and weigh out 800 grams of sugar.

The jam is made from sea buckthorn juice with pulp, but without seeds. To make it easier to extract the juice, the berries must be blanched. You can do this in a juicer or in a slow cooker. You just need to place the berries in a steamer tray, covering them with a piece of gauze.

Turn on the “steam” program, set the time to 35 minutes. After the program ends, the berries should be placed on a sieve in small portions.

And wipe.

Sea buckthorn cake can be used to obtain sea buckthorn oil.

Received sea buckthorn juice pour into the multicooker bowl, mix with sugar.

Boil until the volume reduces for 15 minutes, setting the “frying” program with the lid open.

If you boil sea buckthorn juice longer, you get even more thick jam. If you boil sea buckthorn juice with sugar longer, you can make jam, marmalade and even caramel. In a word, be careful not to overdo it.

Recipe 2: sea buckthorn jam for the winter (step by step)

Sea buckthorn jam for the winter, the recipe with photo of which I offer, is tasty and aromatic. prepared without cooking. Sea buckthorn is a storehouse of vitamins. And sea buckthorn, not subjected to heat treatment much more useful.

1300 grams of sea buckthorn berries;
2 kilograms of sugar.

Sea buckthorn needs to be freshly picked, not fermented. Even one rotten berry will spoil all the jam; it will simply ferment. Remove leaves and debris from the berries and rinse under running water. Drain in a colander to drain the liquid for 20 minutes.

There is no need to lay it out on a towel, this berry is too tender. Now you need to separate the cake and seeds from the juice. You can use a juicer, or rub the sea buckthorn through a sieve.

Suspend the resulting sea buckthorn juice. 1300 grams of berries should yield a kilogram of juice. Sprinkle sea buckthorn juice with sugar. The weight of sugar should be exactly twice the weight of sea buckthorn puree.

Mix the sugar well, cover with sea buckthorn puree. clean towel and leave it at room temperature for several hours. The most important condition for good live sea buckthorn jam, which will be stored for a long time, is completely dissolved sugar. Stir the mixture approximately every half hour to speed up dissolution. granulated sugar. Instead of sugar, you can use powder, then the “tincture” time of sea buckthorn puree will be reduced to an hour.

Rinse the soda cans well and detergent, sterilize. Important condition- complete sterility. When the sugar has dissolved, put the sea buckthorn puree into jars and cover with plastic lids. The jars must be completely dry. You can store sea buckthorn jam without cooking for a year in the refrigerator, or for three months at room temperature. This is a guaranteed shelf life if all conditions are met. Most likely, sea buckthorn puree can be stored longer.

But keep in mind that the longer it is stored, the less vitamins it will retain.

Recipe 3: how to make sea buckthorn jam with seeds

Making sea buckthorn jam at home is no more difficult than any other. You can verify this by studying this photo recipe. Even a beginner with no experience in canning can handle it.

IN this recipe We will make jam from frozen sea buckthorn, but you can use fresh berries.

sea buckthorn – 1 kg
sugar - 1 kg

Since in in this case If frozen berries are used, we will first defrost them.

Cover the berries with sugar and leave them in this state for a day or at least overnight.

Now we put the sea buckthorn with sugar on the fire and cook it for about half an hour. The jam must be stirred constantly, otherwise it will burn.

The healthy treat should boil.

Remove any foam that forms on the sea buckthorn jam.

Now you can check the readiness of the jam. You can do this at home in a simple way: drop a little jam on the countertop. If the spot does not spread, and if it is sticky like honey, then the jam is ready.

Now you need to let the jam cool. You can’t roll it up while it’s hot, otherwise condensation will form in the jars and the finished delicacy will quickly become moldy.

While the jam is cooling, you can sterilize the jars. We cork the cold jam and put it in the pantry.

Recipe 4: unpasteurized sea buckthorn jam

Delicious, sweet and very healthy jam from sea buckthorn. Sea buckthorn is a magic berry for 100 ailments. Its seeds, skin and pulp contain huge amount healthy oils and vitamins. And if you have a lot of free time, you are in no hurry and want to prepare healthy and delicious preserves, sea buckthorn jam, not pasteurized, is what you need during the cold winter cold from harmful vitamin deficiency, which weakens the human immune system.

Sea buckthorn 1 kilogram
Sugar 1 kilogram 300 grams
Pure pasteurized water 500 milliliters

Sea buckthorn berries stick very tightly to the branches, so take scissors and carefully cut them into a large, deep enamel bowl. Select the spoiled, rotten ones, and cut off the stems of the rest with scissors and throw them into a large, deep colander. Rinse the sea buckthorn under running water to remove various types of contaminants and leave in a colander to drain all the water. Then transfer the berries back to the washed bowl.

Turn the stove on to medium level and place a pan with the required amount of clean distilled water on it. After the water boils, add it required quantity sugar and cook the syrup for 5 - 10 minutes until the sugar is completely dissolved, stirring it occasionally with a wooden spoon or wooden kitchen spatula.

Then pour the syrup into the bowl with the berries and let them brew for 30 - 40 minutes. Then place the bowl with the ingredients on the stove and cook the jam for 10 minutes on low heat, constantly stirring and skimming off the foam with a slotted spoon. The time is counted after the total mass boils.

Then set the jam aside cool place and cover the bowl with a lid. The next day, boil the jam again for 10 minutes, remembering to remove the foam with a slotted spoon, and leave to settle overnight. On the third day, boil the jam for 15 minutes.

After you have boiled the jam for the third time, take a ladle and pour it hot into sterilized jars, cover with sterilized lids for preservation and immediately roll up with a prickly preserver. Wipe the jars with a damp kitchen towel to remove stickiness, turn the top upside down and place on the floor.

Place a woolen blanket on top of the preservation so that there are no gaps between the floor and the blanket, so the jam will cool gradually without sudden temperature changes. Place the cooled jars in a dark, cool, well-ventilated place, such as a pantry, basement or cellar.

Recipe 5, step by step: seedless sea buckthorn jam

sugar

We sort out the ripe sea buckthorn berries and remove the stems. Fill in cold water, washing. Place in a colander to drain the water. Rinse again and pour into the pan. Fill with water so that it lightly covers the berries. Put it on high heat to cook. When the water boils, collect the foam and turn down the heat. Cook sea buckthorn jam over low heat for 20 minutes.

Remove from heat. We wipe the boiled sea buckthorn through a colander and pour out the rest of the liquid in which the berries were boiled. Add sugar at the rate: for 1 kg of boiled and ground sea buckthorn add one and a half kilograms of sugar.

Let it cook again slow fire and periodically collect the foam and stir the jam. While the sea buckthorn jam is cooking, prepare the jars. Wash them and then fry them in the oven at 180 degrees for 10 minutes.

During the cooking process, the sea buckthorn jam will become thicker and slightly darker. The finished jam is hot, pour into clean jars and roll up the lids for the winter.

Recipe 6: sea buckthorn jam without cooking (step-by-step photos)

If the fruits are subjected to heat treatment, then sea buckthorn will simply lose more than half of its beneficial properties.

That's why our jam is prepared without cooking.

sea buckthorn – 2 kg
sugar - 1 kg

We select quality fruits We discard crushed or dry sea buckthorn: they are not suitable for making sea buckthorn jam without cooking.

Wash and dry the berries.

And fill the berries with sugar in a ratio of approximately 2 to 1.

Mix well and leave the sea buckthorn jam for several hours without cooking, so that the sea buckthorn releases its juice.

We sterilize the jars (either in the microwave or in boiling water).

Place sea buckthorn jam in jars very tightly and right up to the edges.

We screw the lids on and store them either in the cellar (if anyone has one) or in the refrigerator.

Recipe 7: delicious sea buckthorn jam with nuts

1.5 cups sea buckthorn
150 g sugar
100 g walnuts

First of all, I picked the berries from the branches.

I washed them in a colander under cold water.

I put it in a cooking ladle, covered it with sugar and left it for 1.5 hours.

Stir and put on low heat.

After the sugar has completely dissolved, boil it, stirring, for 10 minutes and turn it off.

Let it cool completely. Then put it on the fire and boiled until it boiled.

Finely chop the walnuts with a knife.

I fell asleep with the berries.

Boil for 12-15 minutes, stirring regularly.

One caveat. Many people add water to sea buckthorn jam. In my opinion, it’s absolutely in vain, because sea buckthorn gives a lot of its juice and, in combination with water, the overall consistency becomes too liquid. But this is a matter of taste.

If you plan to cook a lot and long-term storage, then you need to immediately put the jam into sterilized jars.

Sea buckthorn jam is a real natural medicine that helps in the fight against many ailments, which also has an excellent taste.

Sea buckthorn - valuable product, healing properties which were known in ancient times. Today widespread acquired, used as a therapeutic or prophylactic agent for a number of diseases. Sea buckthorn jam is no less useful, you can easily learn how to cook it from the recipes listed below.

Sea buckthorn jam prepared for the winter has the following beneficial properties:

provides an antibacterial effect for injuries and diseases of the oral cavity,
saturates the body with vitamins, helps cope with vitamin deficiency,
useful in the prevention of atherosclerosis,
has a beneficial effect on the cardiovascular system,
seedless jam is recommended for diseases of the digestive system.

Any recipe for sea buckthorn jam will tell you how to prepare this unique delicacy, useful for human body. Various additional ingredients They allow you to diversify the taste of this product and emphasize its features. However, even in its mono version, this jam is a wonderful, delicious dessert with a sweet and sour taste and a pronounced pleasant aroma.

8 recipes for sea buckthorn jam

Recipe 1. Classic sea buckthorn jam

Ingredients: 900 g sea buckthorn, 1200 g sugar.

We wash the sea buckthorn, removing spoiled, bruised berries, inedible parts, twigs and other debris in the process. Let it sit in a colander until all the water has drained from the surface of the sea buckthorn, or put it on napkins for quick drying. Transfer the sea buckthorn to a wide saucepan or bowl covered with enamel. Add sugar and stir gently. Set aside the container with the candied sea buckthorn for 5.5 hours. Place it on the stove, heat it slowly, stirring. If the sea buckthorn juice does not separate well, so that the sugar does not burn, you can add a little water. However ripe berry usually boils well with sugar and without adding liquid. Boil until the syrup thickens and the sea buckthorn is transparent. Let the jam cool. Pour into clean, sterile jars. Store in the cold.

Recipe 2. Sea buckthorn jam “Pyatiminutka”

Ingredients: 960 g sea buckthorn, 1160 g sugar, 280 ml water.

We sort out the sea buckthorn and rinse it under running water. We boil water. Add clean sea buckthorn and boil the berry mixture for about 5 minutes. We filter the broth, which we heat again. Add sugar and cook until dissolved. Transfer the softened sea buckthorn to the boiling syrup. Boil for 5 minutes. Skim off the foam and simmer the jam for about 5 minutes, stirring. Cool. Pour into sterile small jars, pre-dried. Seal tightly or cover with polyethylene lids.

Recipe 3. Sea buckthorn jam without seeds

Ingredients: 2 kg of sea buckthorn, 1200-1600 g of sugar.

We wash the sea buckthorn, removing in the process spoiled berries and twigs that are unsuitable for canning. Load the berries into the juicer. Squeeze juice from sea buckthorn. Pour sugar into it, which we take in the proportion of 150 g per 100 g of juice. Heat the juice in an enamel container, stirring. For those who prefer sweeter jam, you can add a little more sugar. After boiling for a couple of minutes, during which all the sugar should dissolve, transfer the jam to sterilized jars. Store in the cold. During storage, seedless sea buckthorn jam separates, which does not in any way affect its taste characteristics.

Recipe 4. Sea buckthorn jam with apples

Ingredients: 950 g sea buckthorn, 950 g apples, 1320 g sugar.

We sort out the sea buckthorn and cut off the remaining stalks. Rinse and dry, placing the berries on a flat surface covered with paper. Scald the sea buckthorn with boiling water, rub through a fine sieve, thus removing hard seeds. Pour sugar into the sea buckthorn puree and let it brew. Peel and core the apples. Boil these fruits for about 15 minutes. Grind with a blender, combine with sea buckthorn and sugar. Heat slowly and boil for 1 minute. Transfer the apple and sea buckthorn jam into clean, sterilized and dried half-liter jars. Cover with lids and sterilize the filled containers in water poured up to the shoulders of the jars for 20 minutes. Then seal it hermetically.

Recipe 5. Sea buckthorn jam in a slow cooker

Ingredients: 1050 g sea buckthorn, 1300 g sugar, 160 ml water.

We wash the sea buckthorn, remove the stems, and remove the berries that are unsuitable for consumption. Transfer the clean sea buckthorn to the multicooker bowl. Fill with water and add sugar on top. Select the “Extinguishing” mode for about an hour. Stir the sea buckthorn jam regularly with a plastic spatula, about once every 12 minutes. After boiling, remove foam from the surface. At the end of cooking, remove the remaining foam and leave the jam until it cools down. Transfer to clean jars. We cork it.

Recipe 6. Frozen sea buckthorn jam

Ingredients: 1100 g frozen sea buckthorn, 1550 g sugar, 820 ml water.

Rinse the frozen sea buckthorn. Leave in a colander placed in a deep bowl for a couple of hours so that the berries defrost and excess liquid drains off. Prepare the syrup in an enamel thick-bottomed vessel. Boil sugar in water until it dissolves. Transfer the melted sea buckthorn into the hot syrup and let it brew for 4 hours without heating.

Then boil again. Cook sea buckthorn jam over low heat until transparent. We pack it in containers prepared in advance and roll it up. Leave in a cool room.

Recipe 7. Sea buckthorn jam with pumpkin

Ingredients: 2900 g pumpkin, 2300 g sea buckthorn, 190 g orange (for zest), 960 g sugar.

We wash the sea buckthorn and dry it, spreading it on a towel. Squeeze out the sea buckthorn juice, which specified quantity You should get about a liter of ingredients. Peel the pumpkin, removing the skin and seeds. Cut into cubes measuring 1.5 x 1.5 cm. Wash the citrus well and rub the yellow part of the peel. Add sea buckthorn juice to a thick-bottomed container, add sugar while heating. Stir until dissolved. We transfer the pumpkin to the juice, citrus zest. Boil slowly, stirring, until the pumpkin pieces become translucent. Pour the jam over sterile jars, cork. Keep the container upside down, neck down, until it cools completely.

Recipe 8. Sea buckthorn jam with honey and nuts

Ingredients: 1050 g sea buckthorn, 400 g walnuts, 420 g sugar, 90 g honey.

We wash the sea buckthorn, removing debris and unusable berries. Pour water into a saucepan, about 10 mm high. We spread the sea buckthorn and heat it to 80 degrees, without bringing it to a boil. Pour the berries into a metal sieve, under which we place an enameled deep container. Using a wooden spoon, rub the sea buckthorn through a sieve. Add sugar to the resulting puree. Let it brew for about an hour. We peel the nuts and chop them with a knife, not very finely. Add chopped nuts to sea buckthorn puree and add honey. Stir, heating until the sugar is completely dissolved. Boil for a couple of minutes, stirring. We pack in sterile small jars.

How to make sea buckthorn jam

Sea buckthorn jam does not require long cooking. The cooking time for jam with seeds varies between 10-20 minutes, depending on the size of the berry. Sea buckthorn seeds are useful, but quite hard. Some people prefer to eat them with berries, but there is an opinion that they can cause appendicitis. There are options for sea buckthorn jam, the recipes of which show how to make it without seeds. In this case, sea buckthorn juice is used, obtained from berries in a juicer, or pureed sea buckthorn puree. Another recipe suggests boiling the jam with the seeds, and then straining through a sieve or cheesecloth. These variations are preferable for children who may find it difficult to independently remove the seeds from ready-made jam. In addition, they require shorter heat treatment - pureed sea buckthorn or berry juice cook for just a couple of minutes.

Today sea buckthorn jam- This is a kind of curiosity that rarely appears on the tables of modern citizens. You can surprise and delight your loved ones with this delicacy and even use it to prevent some diseases. Maximum balanced vitamin composition sea buckthorn will help the body cope with colds and autumn malaise. Easily and simply, by choosing a recipe that suits you, you will prepare unusually tasty and delicious food for the winter. healthy dessert from sea buckthorn. The bright, appetizing color of the jam attracts children and adults, and you can feel unexpected pineapple notes in its aroma.

Sea buckthorn berries have anti-inflammatory properties and are very useful during the season of colds and viral diseases. They are fragrant and tasty. Most often, housewives simply freeze sea buckthorn and in winter make it into a filling for cupcakes, cook compotes and mix it into smoothies and other desserts. But I highly recommend making yourself a jar of sea buckthorn jam. You will feast on it winter tea party- very tasty! Sea buckthorn jam has its own taste, unlike anything else.

We'll talk about two simple ways making jam - for storage in the refrigerator and for a long time.

Ingredients

sea buckthorn 300 g
sugar 300 g

How to make simple sea buckthorn jam

Fresh sea buckthorn must be sorted. Remove spoiled berries and small debris. Place the sea buckthorn in a colander. Rinse the berries under running water. Leave for a couple of minutes until the water drains completely.

Pour the berries into an enamel bowl. Pour in water. The liquid should completely cover the berries. Bring the contents of the bowl to a boil over low heat. Boil the berries for a few minutes. Drain the sea buckthorn into a colander. Let cool slightly.

Pour the berries into the blender bowl. Using a submersible nozzle, grind the sea buckthorn in several steps.

Ultimately, the mass should acquire a homogeneous thick consistency. The seeds will remain in the berry puree. This is where the lion's share lies useful substances. But if you don’t like sea buckthorn jam with seeds, then the mass can be rubbed through a sieve. This procedure will help get rid of small inclusions, and the final product will acquire a completely homogeneous consistency.

The ground sea buckthorn should be placed in a deep container. Add sugar. Its quantity must be adjusted depending on personal taste preferences. If you boil the mixture again or store the jam in the refrigerator, you can use less sugar. If you want the jam to last longer, the amount of sugar should be at least 1 to 1, preferably more.

Using a wooden spatula, stir the berry mixture. Leave to sit for a while until the sugar is completely dissolved. Prepare a jar and lid for preservation. Clear everything with baking soda. Sterilize the dishes in the oven or steam.

Sea buckthorn according to this recipe can be prepared in two ways. The first eliminates additional heat treatment, so more nutrients will remain in the jam. The mass should be mixed again with a wooden spatula. Post berry puree into a dry sterilized jar. Seal hermetically with a screw cap. This jam is best stored in the refrigerator.

The second method requires additional boiling of the dessert. First, infuse the sea buckthorn with sugar for 2 hours, then bring the mixture to a boil in an enamel bowl over low heat. Collect foam. After boiling, cook for 5-10 minutes. Pour the hot sea buckthorn mass into the jars. Close the lid tightly. Turn over and cool under a warm blanket. Boiled jam Sea buckthorn can be stored in a cool place for six months.

It’s hard to surprise anyone with raspberry, strawberry, and apple jam. If you want to cook something really interesting, look for small, shiny, amber sea buckthorn berries in mid-August or early September. They have a unique sweet and sour taste, and their aroma is vaguely reminiscent of pineapple. Sea buckthorn jam is a “not hackneyed” dessert, interesting, truly tasty and very healthy. The berry goes well with the most different ingredients, because there are many recipes for its preparation. Let's get acquainted with a dozen proven and most successful options as a starting point.

Useful properties of sea buckthorn

Although this sunny yellow berry is not an exotic plant, due to its tart sweet and sour taste For some reason it has not been widely used in cooking. It is rather a curiosity that is not often found in markets. But the healing properties of these astringent fruits are very interesting.

What are the benefits of sea buckthorn?

Strengthens the immune system.
Heals wounds and burns.
Pain relief.
Normalizes metabolic processes.
Prevents the development of diseases of the gastrointestinal tract.
Strengthens blood vessels.
The seeds have a mild laxative effect on the intestines.

In addition, in golden sea buckthorn berries contains B vitamins, bioflavonoids, ascorbic acid, tocopherol, which makes it an indispensable assistant for viral diseases, colds. Beautiful juicy fruits can be eaten raw, used to make sauces for meat, mousses, added to sweets, jams, jellies and other dishes.

Benefits of sea buckthorn jam

Undoubtedly, fresh berries are much healthier, but even in the form of jam, sea buckthorn perfectly helps to cope with many diseases.

Sea buckthorn jam, especially with the addition of other berries and citruses, will help you get back on your feet faster when you have a cold, and when regular use during flu season, even prevent illness.
Fruits ground with sugar are often recommended for consumption during radiation and chemotherapy.
You can relieve a sore throat with thick sea buckthorn jam made with honey.
A few spoons of a tasty treat before bed will calm you down. nervous system and help you fall asleep.
A jar of confiture that survives until spring will become an excellent remedy for the prevention of vitamin deficiency.

Don't lose sight of good mood, which appears just by looking at an amber jar of aromatic sweetness sparkling in the sun.

Harmful effects of sea buckthorn jam

This beautiful berry, consumed either raw or in jam, in itself has almost no contraindications. Only people with the following pathologies should refrain from using it:

pancreatitis;
cholecystitis;
inflammatory processes in the intestines;
tendency to allergic reactions.

Otherwise, restrictions on the use of jam are imposed by a large amount of sugar, which is important to consider for people with diabetes mellitus, children, people prone to obesity.

In addition, the benefits and harms of the finished product are naturally determined by the other components included in its composition.

Recipe one: classic recipe for sea buckthorn jam

Despite the fact that the recipe is classic, you still have to choose the proportions of the ingredients yourself. Firstly, there are quite a few varieties of sea buckthorn - from very sour to sweet. Secondly, some people prefer the jam itself to be more sour; for others, serve it cloyingly sweet. Therefore, adjust the amount of ingredients to suit your taste, but classic recipe It is assumed to take approximately 1.3 kg of beet sugar per kilogram of berries.

How to make sea buckthorn jam?

We sort through the berries, removing spoiled ones. We throw away twigs, random leaves, bugs, spiders.
Wash the selected raw materials and place them in a sieve or colander to drain the remaining liquid.
Pour the dry sunny fruits into an enamel bowl or basin and sprinkle with sugar. We leave the juice to simmer for 5-6 hours, and in the meantime we go to sterilize the jars.
Place the candied sea buckthorn in the resulting syrup on the stove and simmer over low heat until the liquid thickens. To prevent the sugar from burning, if the berries are a bit dry, you can add a little water.
Pour the finished product into clean jars amber jam, let it cool, put it in a cool, dark place.

Recipe two: sea buckthorn, grated with sugar

We don't have to cook anything in this recipe. This sea buckthorn will retain maximum beneficial properties precisely due to the lack of heat treatment. You will need to rinse the fruits thoroughly before cooking and add a little more sugar. One should not expect that finished product It will be stored until spring, but it will definitely survive until the cold season (December-January).

Take 1.5 kg of sugar per kilogram of berries. We won't need anything else.

Mine in warm water sea buckthorn, sort through. We drain the water several times. The less garbage and spoiled fruit remains, the longer the jam will last.
Dry the berries on a towel or simply wait until the water drains through a sieve.
In an enamel bowl, add sugar to the sea buckthorn and grind it with a wooden pestle.
Place the crushed candied berries in jars, add the syrup remaining at the bottom of the jar and roll up.

You can cook in a similar way liquid jam seedless from sea buckthorn juice. Pass the fruits through a juicer, boil the juice with sugar until completely dissolved and pour into jars.

Recipe three: sea buckthorn jam with apples

The jam prepared according to this recipe has a larger yield and a less tart taste. This product will be a little thicker than the usual one, and its color will not be so sunny, but for those who do not like pure sea buckthorn too much, this is a great way to make friends with it.

Prepare sea buckthorn by washing, sorting and drying the juicy berries.
Pour the dried fruits into a sieve and rub to obtain a homogeneous mass.
Sprinkle the aromatic paste with sugar. Per kilogram of finished puree you will need approximately 0.6 kg.
Select for jam sweet and sour apples. Peel and core them, chop them finely and pour into an enamel bowl.
Add water to the apples and let them boil. Boil for up to a quarter of an hour until they soften.
When the apples are boiled, rub them through a sieve, as you did with sea buckthorn earlier. In 1 kg of sea buckthorn puree you will need up to 0.4 kg of apple puree.
Mix the ingredients and heat the finished mixture without bringing to a boil.
Immediately put the sea buckthorn-apple puree into jars, seal, pasteurize in boiling water and leave to cool.

Recipe four: sea buckthorn jam with walnuts

In autumn, walnuts are a waste product. Very in vain! Young kernels are rich in vitamins, satisfying and go perfectly with various jams. For ours, sea buckthorn, let’s take:

kilogram of berries;
200 grams of peeled young nuts;
up to one and a half kilograms of sugar.

Prepare the syrup by dissolving sugar in a couple of glasses of water.
Chop the nuts. Wash the berries, sort them and either leave them whole or grind them in a mortar.
Boil the nuts in sweet syrup for up to half an hour and add sea buckthorn.
Cook for another quarter of an hour, remove from the stove and pour the golden mass into jars.

This winter sea buckthorn jam will be an excellent antidepressant on cold evenings, especially if you complement it with homemade biscuit and a glass of mulled wine.

Recipe five: sea buckthorn jam with pumpkin

Like to like! Golden berries fall from the trees just when it’s time to harvest the ripe ones from the melons. orange pumpkins- end of August - September. Why not combine these sunny gifts of autumn in one jar? Making jam for Cinderella!

Take sugar, sea buckthorn berries and seeded pumpkin in proportions 1:2:3. It will be great if there is another large ripe orange in the kitchen.
Squeeze the juice out of the sea buckthorn or grind it through a sieve - whichever you prefer.
We clean the pumpkin (oh, this is not an easy job...), remove the seeds, cut into cubes “for 1 bite”.
Three oranges on a fine grater. You can only take the zest.
Boil the juice and sugar in a saucepan until the latter is completely dissolved, and put it in a hot sea buckthorn syrup pumpkin cubes and chopped citrus.
Cook until the vegetable pieces become translucent and soft. Roll up in jars.

Recipe six: sea buckthorn and zucchini jam

Another vegetable that can also be added to sea buckthorn confiture. It is not as sweet as pumpkin, so the sugar consumption will be a little more. To prepare such a dessert, take in equal proportions:

sea buckthorn berries;
diced zucchini;
sliced oranges.

For such a quantity of products you will need about three kilograms of sugar. Don’t pour it all at once, try the dessert as it cooks.

Place the zucchini and oranges in one container, sprinkle them with sugar, and leave them alone until the liquid is released.
Prepare sea buckthorn juice, put it on the stove and heat it up.
Add the candied ingredients and cook until the zucchini reaches the desired consistency (some people like it completely boiled, others prefer rather dense pieces).
Place the finished sweet into jars and fill with the remaining sea buckthorn syrup.

Recipe seven: sea buckthorn jam with hawthorn

Hawthorn - excellent remedy to strengthen blood vessels and heart muscle. Together with sea buckthorn, the fruits of this plant create an excellent healing cocktail. You will need:

1 kg of fresh sea buckthorn;
up to 600 grams of hawthorn;
the same amount of beet sugar.

Grind the washed and dried berries in different containers. It is better to blanch the hawthorn first.
Combine two types of puree in a saucepan, stirring, add sugar.
Sweet vitamin cocktail Boil for a few minutes without boiling.
Place the warm dessert in small jars and immediately roll up. Pasteurize in boiling water for up to half an hour.

Recipe eight: sea buckthorn jam with honey and cinnamon

Not the most budget-friendly, but very delicious dessert made from sea buckthorn and flower honey with added spices. Take a kilogram of the main ingredients and cinnamon and cloves to taste.

Heat the honey in a water bath, but do not boil. Knowledgeable people claim that once it boils, it becomes harmful.
Sunny berries can be ground in a mortar or added whole to honey. Stirring, simmer the golden mixture for several minutes.
Add spices and pour the finished goodness into pre-prepared jars.

Recipe nine: sea buckthorn jam with honey and walnuts

This vitamin cocktail will give anyone a head start pharmaceutical products. Be careful, the jam tastes great, but the calorie content is corresponding.

For a kilogram of berries, take the same amount of honey and half as many peeled nuts. Honey, alas, also varies, so try the dessert as you prepare it and add sweetness as needed.

Either grind the pre-prepared amber fruits through a sieve or extract juice from them. In the first case, the jam will be thicker, more flavorful and healthier.
Grind the nuts in a meat grinder or simply crush them with a meat mallet. It all depends on whether you want to chew them in the finished dessert.
Heat honey in an enamel bowl, add nuts and simmer for 10 minutes.
Add sea buckthorn puree (or juice) and simmer for a quarter to half an hour. Do not bring honey mixtures to a boil - honey does not like high temperatures.
Pour the prepared honey-sea buckthorn dessert with nuts into jars and hide them away, otherwise they will definitely not even survive until the New Year.

Recipe ten: sea buckthorn jam in a slow cooker

Sea buckthorn jam, the benefits and harms of which we now understand, can also be prepared in a slow cooker. To do this, you can take any ingredients from the above or just make pure sea buckthorn jam. The easiest way to cook a dessert is from whole berries, but you can grind them and add apples, nuts, raisins, spices to them - whatever your heart desires.

The main thing is to set the “stew” mode for about an hour per kilogram of berry and fruit raw materials.

In order for the jam to boil and produce foam, you can set the “frying” mode before or after the end of stewing. In this case, it is important to ensure that the sugar does not burn.

For the simplest sea buckthorn jam in a slow cooker you will need a kilogram of berries and 200-300 grams more sugar.

We prepare the sea buckthorn - wash it, sort it, dry it.
Pour the raw materials into a bowl and add sugar. You can immediately start stewing, after adding half a glass of water to the container. But it’s better to let the berries sit for an hour to three to four hours so that they release the juice.
While the aromatic amber mass is stewing under closed lid, it would be good to check how the process is going. Stir it, especially until the sugar is completely dissolved.
When the program is completed, switch to the “frying” mode, wait for the foam to form, remove it and turn off the multicooker.
Pour the hot jam into jars and glue the pre-prepared labels “Oblepikha’2017. Made with love! " - ready!

Sea buckthorn confiture will become your trump card, which can be shown when receiving only the most valuable guests. It's tasty, healthy and incredibly beautiful. A rosette with thick golden-yellow jam will decorate a friendly tea party on Saturday family breakfast with pancakes or a fitting end to a hearty Christmas dinner.

- a small tree growing in absolutely any conditions with small bright fruits, very tightly adjacent to each other. The fruits have long been familiar to people thanks to their pleasant taste qualities. Used in cooking, medicine and cosmetology.

Useful properties

Sea buckthorn jam is a whole storehouse of useful substances and vitamins B, C, E, K, P, A, which are not lost during heat treatment. It is useful for various types colds, problems with cardiovascular system, gastrointestinal tract. Substances contained in jam help dissolve fats. To replenish the body with most vitamins and amino acids per day, 5 grams of plant berries are enough; they can be replaced with 2-3 tablespoons of jam.

Jam eliminates vitamin deficiency, helps overcome cough, high temperature at . This dish is an excellent antioxidant and fights renal failure. Taking during pregnancy helps strengthen immune system, will help fight vitamin deficiencies.

Despite these beneficial properties Jam made from small sea buckthorn berries with the scent of pineapple does not need to be eaten in tablespoons. Jam does almost no harm, but even honey is too large quantities harmful.

Be careful! If jam is bought in a store, you must purchase this product V glass containers. Plastic packaging is much cheaper, but is not completely safe for food storage.

How to cook

Making sea buckthorn jam is not a difficult thing. Among the many recipes you can find your perfect one.

Sea buckthorn jam without pasteurization

Take 2 kilograms of sea buckthorn fruits, sort, rinse, and dry.
Grind the berries through a sieve or pass through a meat grinder - a blender will also work.
For the provided amount of fruit pulp, add 3-3.5 kilograms of sugar and an equal amount of water.
Berries and sugar must be combined in a separate bowl and left for a couple of hours to absorb.
Add water to the sweet berry mixture, put on medium heat, cook, stirring for more than half an hour.
Pour the finished jam into jars and quickly roll up.

Pasteurized sea buckthorn jam is prepared using the same principle. The only difference is that it needs to be boiled for 12-15 minutes in jars (half a liter in volume, half an hour in liters).

Interesting! You can cook it at home!

To get a boost of energy for mental work, you need to prepare sea buckthorn jam with walnuts. For one serving healthy treats from sea buckthorn you will need:

2 kilograms fresh berries sea buckthorn;
half a kilogram of peeled, chopped walnuts;
3-3.5 kilograms of granulated sugar;
one liter of cold purified water.

Boil syrup from water and sugar, throw in nuts. Cook in syrup over low heat for a quarter of an hour, remembering to stir frequently. Then gradually add whole sea buckthorn berries, cook for 20 minutes - the jam will become thick.

It's worth knowing! To maximize shelf life, you need to place the jars in a dark, cool place. Storage containers should close well to prevent air from getting inside.

If you don’t have time or are too lazy to tinker with pots, you can prepare sea buckthorn jam using the “dry” method. To do this, just take 3 kilograms of berries, 600 grams of sugar, combine them together, then put them in a preheated oven, keep until the mass becomes like syrup.

During the cold period, to boost immunity, you need to prepare jam specially designed for this. Sea buckthorn berries must be blanched and placed in sugar syrup, bring to a thick consistency during cooking.

Jam can be used as a filling for cakes, pies, and pastries. It can be added to tea or simply spread on bread. Such jam will become great addition porridge for baby. Its pineapple flavor will not leave anyone indifferent.

Contraindications

It is often said that sea buckthorn does not cause any harm. It is so partial, because nothing can be absolutely safe. Sea buckthorn jam should not be consumed in too large doses. It is also strictly contraindicated for:

individual intolerance, allergy to sea buckthorn;
cholelithiasis;
various types of ulcerative diseases;

A number of contraindications for sea buckthorn jam include diarrhea, or rather its too frequent manifestations, and various types of liver disease. Pregnant women should not eat sea buckthorn jam if they have pancreatic diseases, an allergy to carotene, or urolithiasis.

Attention! If you have reason to suspect that you have one of the diseases listed above, you should consult a doctor. If sea buckthorn jam is not contraindicated, you need to clarify what the acceptable amount for consumption should be per day.

Sea buckthorn and jam from its fruits are useful only in cases where the berries were collected in an environmentally friendly area. The plant absorbs substances from the environment, it can for a long time store toxic substances in their fruits.

Sea buckthorn jam is a natural helper for all occasions. By using it wisely, in moderation, a person will get rid of lethargy and be cured of many diseases. The body will receive all the necessary vitamins, amino acids, complexion and skin condition will improve. Colds and bronchitis will quickly pass, and the temperature will normalize.

Despite several contraindications, the beneficial properties of sea buckthorn berry jam have a very wide range of action. It is stored for a long time, practically does not lose its medicinal properties. Just two spoons a day and your health will thank you, because sea buckthorn jam has more pros than cons. Delicious treat does not always cause harm - sea buckthorn jam is direct proof of this.